Nicotinic acid deficiency impacts wine fermentation efficiency in <i>Saccharomyces cerevisiae</i>
Nicotinic acid (NA), a form of vitamin B3, is a precursor to essential redox cofactors NAD⁺ and NADP, which are critical for various metabolic processes. In Saccharomyces cerevisiae, the production of these cofactors under anaerobic conditions occurs exclusively by salvaging various forms of vitam...
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| Main Authors: | , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2025-03-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/9271 |
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